Hard Red Wheat - W002 - 25 lb double plastic bag

Our hard red wheat is known in some circles as the best wheat to have on hand. It has a low moisture content and a high protein content (14% or more) making it the best wheat to make bread with and other baked goods. Hard red wheat is great to eat as a nice hot cereal for the mornings. Just put it in your crock pot at night and a nice healthy cereal full of protein will be waiting for you the following morning. This is a great wheat to grind down into flour and use in your baking goods. It is also good for sprouting if you like to eat sprouts. This is a must have for your long term food storage needs!

Our hard red wheat is a great product to have on hand. Our hard redwheat is high in protein and low in moisture, which makes it great for making those home made baked goods that we all love. It is triple cleaned. It is great for sprouting if you love to eat sprouts. Hard red wheat is great to store for long periods of time. This can be used to cook up for wheat berry cereal and can be ground into flour for your recipes. This is a great product to have on hand. A definite need for your long term food storage!

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 30 years. Bulk products need to be repackaged for long term storage.

Directions: Grind for flour. May be used in sprouting or making cereal.

WHOLE WHEAT BREAD

4 cups hot tap water

2 tablets Vitamin C-crushed

½ cup oil

½ cup honey

1 ½ tbs. salt

½ cup lecithin

10-12 cups whole-wheat flour

2 tbs. yeast

Grind 8-10 cups wheat. Using the hottest tap water measure and add crushed vitamin C. In the mixing bowl add the water to the oil, honey, and lecithin. Mix in 4 cups flour. Sprinkle yeast over top and let stand 5-6 minutes until bubbly. Add salt and 4-6 cups more flour and mix for 10-12 minutes. Dough should be smooth and elastic. Dough should pull away from sides of bowl. Dough should be moist and may be sticky. Adding too much flour will cause dry cracking bread. *Dough is thoroughly developed when you can pull off a small piece and stretch it to form a paper thin sheet.

Shape into loaves and place in well-greased bread pans. Let rise until double in size. Bake at 350 degrees for 30-35 minutes. Temperatures and times will vary. Remove from pans and cool. Yields 5 medium loaves